Leg of Lamb with Apricots and Thyme

« This is a delicious discovery that I first tried when eating with friends. It’s a tender, juicy leg of lamb flavored with a stuffing made from dried apricots, garlic and thyme. Simply succulent, and very easy to prepare! »

Preparation

Use the mortar and pestle to crush the thyme with the garlic and a teaspoon of table salt

Grind the mixture until you obtain a fine paste, and then add 1 tablespoon of olive oil and the juice of half a lemon

Chop the dried apricots finely, and then add them to the paste in the mortar

Crush, mix well and set aside

To prepare the leg of lamb

Preheat the oven to 400-450°F (200-225°C)

Use a large, sharp knife to score the skin of the lamb all over. Score marks should be about 1-1½″ (3-4 cm) apart and ½″ (1 cm) deep Make sure you don’t score the skin too deeply or the lamb will dry out during cooking

Use your hands to stuff each score with apricot stuffing, and also coat the skin with the leftover stuffing

Coat the leg with the rest of the olive oil, season all over with salt and pepper and put it in a deep, ovenproof dish

As soon as the oven is hot enough, roast the leg of lamb for 1-1½ hours, turning it in the dish after the first ½ hour of cooking.

Presentation

Serve the leg of lamb as soon as it comes out of the oven, and carve it into slices just before you eat it.

Suggestion

I recommend that you serve a hot, garlicky gratin dauphinois with this leg of lamb, served in individual little gratin dishes.